Fructose or fruit syrup for stall cold drinks

Syrup, as one of the main ingredients in milk tea, in addition to providing sweetness, also plays an important role in coordinating the balance of ingredients, enhancing the aroma of tea, milk, and fruit freshness, masking unpleasant flavors, and providing specific flavor attributes. Therefore, one of the keys to achieving a good drink is for the tea store to choose a sugar that complements the drink. Fructose, more suitable for cold drinks, fructose is 1,8 times sweeter than sucrose, the sweetest of all natural sugars, found in honey and fruits, fructose is easy to absorb moisture, difficult to crystallize sugar. Fructose syrup is widely used in the food and beverage industry, but also has its own advantages and disadvantages. 1, in the production of cold drinks, its flavor and taste is better than sucrose, containing 42% fructose fructose syrup, its sweetness is the same as sucrose, 2, at 40 degrees below the cold sweet characteristics, the use of fructose syrup in the production of cold beverages is more refreshing, refreshing, and the cost of sugar compared to the lower. 3, but fructose syrup has a high fermentability Thermal stability is low, the thermal stability of fructose is low, easy to decompose by heat, easy to react with amino acids, sweetness is more thin, when the temperature reaches 60 degrees, the sweetness of fructose will be halved, glucose and sucrose do not have such a pouting character, so fructose syrup is not suitable for hot drinks products.